Lavender Oat Shortbread Cookies Drizzled with Lemon Honey

Though newly concocted, artificial sweeteners fill grocery store shelves these days, honey has been a staple food for humans for centuries. Bees were often the subject of hieroglyphs in Egyptian times and a rock painting dating back to 2400 BC in Cairo serves as one of the earliest evidence of honey harvesting and bee keeping. In fact, archaeologists discovered still-edible honeycomb buried in an Egyptian tomb! The Greeks and Romans saw honey as a crucial food and medicine as well; cheese was mixed with honey to create cheesecakes, used as an offering to the gods and to treat wounds post-battle. Bees themselves were venerated as they were thought to hold unique powers and gifts. As shown in an important collection of Roman-era cooking recipes, the Apicius, we see one of the first uses of honey – honey cakes or enkhytoi, made from honey, eggs and flour. Even though enkhytoi is delicious, I wanted to share a more modern use of honey in cooking, Wedderspoon Lavender Oat Shortbread Cookies Drizzled with Lemon Honey.

Lavender Oat Shortbread Cookies Drizzled with Lemon Honey

20 Minutes

10 Servings

Ingredients:

1/2 cup raw cashews

1 1/4 cup rolled oats

1/4 cup coconut oil

1/4 cup + 1 heaping tablespoon of Wedderspoon Organic Rata honey

1 tsp salt

1 tablespoon or dried lavender or 1/2 tsp lavender extract

1/4 tsp lemon zest

1 tablespoon lemon juice

Directions:

Preheat oven to 350*

To make dough, blend cashews and oats in food processor until finely ground.